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A classic British strawberry fool recipe made with whipping cream, macerated strawberries, and confectioner’s sugar, plus a hint of vanilla bean paste. Learn how to make strawberry fool with this easy 4-ingredient dessert recipe, ideal for warm summer evenings.
Why Make This Strawberry Fool Recipe?
Strawberry fool is a traditional British dessert made by folding puréed and macerated strawberries into lightly sweetened whipped cream. While not particularly well known in the United States, it’s a staple of British summertime, along with other light, fruit-based desserts like Eton Mess, lemon posset, and Knickerbocker Glory.
I first heard of (and tasted!) strawberry fool during my studies at Le Cordon Bleu London. In one demonstration, we learned to make a few classic British desserts, which inspired me to continue my recipe exploration at home. Strawberry fool has been part of my summer repertoire ever since.
What is Strawberry Fool, and What’s in a Name?
Dating as far back as the 17th century, the classic fool recipe features a combination of stewed or macerated fruit and freshly whipped cream. This sweet and simple British ‘pud’ remains popular throughout the UK, especially during the warm summer months when local strawberries are at their peak. (Something that strawberry fool shares with its berries-and-cream cousin, the Eton Mess!) In addition to strawberries, you’ll find fruit fool recipes featuring gooseberries, raspberries, apples, oranges, rhubarb, and more.
And why is it called a ‘fool,’ you may ask? Although the exact origins remain unclear, some think the name derives from the French word “fouler” (“to crush” or “to press”), referring to the mashed fruit used in the recipe.
Strawberry Fool Recipe Ingredients
To make a classic strawberry fool, you’ll only need a handful of ingredients. Start by gathering:
- Whipping Cream – Or heavy cream, if you’re in the US. Look for a milk fat percentage around 35-36%.
- Fresh Strawberries – Although many of my strawberry recipes work with frozen berries, for strawberry fool, fresh is best! You’ll need 250 grams (about 9 ounces), or about 2 US cups of chopped berries.
- Confectioner’s Sugar – Macerating the berries in confectioner’s sugar creates juicy fruit and a sweet, smooth purée. (Also known as icing sugar or powdered sugar, depending on your location!)
- Vanilla Bean Paste – Nielsen-Massey and Taylor & Colledge make my favorite vanilla bean pastes. For a slightly more affordable option, I also like Simply Organic. If preferred, you can substitute the scrapings of one vanilla pod.
How to Make Strawberry Fool
Strawberry fool is one of the easiest desserts to make. Start by macerating fresh berries in confectioner’s sugar (see my notes above), then blitz half of the macerated strawberries in a blender and pass through a strainer to create a smooth, sweet strawberry sauce. Mash the rest of the berries with a fork. Then, use a hand or stand mixer to whip the cream, add some sugar and vanilla for sweetness and flavor, then fold in the puree and mashed berries.
And that’s it! Spoon or pipe your strawberry fool into glass dessert bowls. Serve plain, or garnish with fresh strawberries, crushed freeze-dried strawberries, or sprigs of fresh mint.
Scroll to the recipe card below for ingredient quantities, detailed instructions, and step-by-step process photos!
Macerating the Strawberries
Macerating means soaking fruit in a liquid or syrup (often sugar, alcohol, vinegar, or acid) to draw out the natural juices, resulting in softer, juicier, more flavorful fruit.
In this recipe, you’ll start by tossing sliced fresh strawberries with confectioner’s sugar (icing sugar) and allowing the mixture to rest for about 10 minutes before puréeing half of the berries in a blender. (The sugar softens the berries, making it easy to blitz them into a sweet, syrupy sauce.) The rest of the berries you’ll mash with a fork, creating two strawberry textures to fold into your sweetened whipped cream:
Make-Ahead and Storage Suggestions
Strawberry fool is best served immediately. I do not recommend making this recipe more than 4 hours in advance. Refrigerate until ready to serve.
Other British desserts you might enjoy:
Eton Mess Recipe
Lemon Posset Recipe
Bara Brith Recipe
Clotted Cream Fudge Recipe
Bourbon Biscuits Recipe
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintStrawberry Fool Recipe
A classic British strawberry fool recipe made with whipping cream, macerated strawberries, and confectioner’s sugar, plus a hint of vanilla bean paste.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Custards and Puddings
- Method: No Cook
- Cuisine: British
Ingredients
240 milliliters whipping cream (1 cup)
250 grams fresh strawberries, washed, hulled and chopped (2 cups), plus more to garnish
90 grams confectioner’s sugar (1/3 cup), divided
1 teaspoon vanilla bean paste
Instructions
In a small bowl, stir together chopped strawberries and half of the confectioner’s sugar. Set aside to macerate until soft and juicy, about 10 minutes.
Add half of the macerated strawberries and their juices to a blender or food processor and purée until smooth.
Pass purée through a fine mesh sieve to remove the seeds.
Mash remaining strawberries with a fork or potato masher, breaking down large pieces of berry but allowing some chunks and smaller pieces to remain. Drain excess liquid.
In a large mixing bowl or the bowl of a stand mixer, whip cream to stiff peaks. Mix in the confectioner’s sugar and vanilla extract.
With a rubber spatula, gently fold in the strawberry purée, creating pink streaks and swirls in the cream.
Fold in the mashed macerated berries.
Spoon or pipe into glass dessert bowls. Garnish with additional strawberries, fresh herbs, edible flowers, or crushed freeze dried strawberries.
Serve immediately.
